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EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE
apple polyphenol oxidative stability beef pork hams chilled
2012/8/13
The effects of apple polyphenol (AP) on color, lipid and protein oxidation in sliced cooked cured hams (SCCHs) made of pork and beef during chilled storage were investigated. SCCH samples with no anti...
Changes in Oxidative Stability of Selected Bakery Products during Shelf Life
bakery foods oxidatif stability shelf life fatty acids
2009/6/18
In this research, selected bakery products that contain high amount of fat (>10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid compos...
The oxidative stability of fish oil blended with milk products was evaluated. Oxidation of the oil blend was determined by peroxide value and rancimat test. Improved oxidative stability was observed f...
Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages
Cow Beef Proteolysis Tenderness Lipid oxidation Myoglobin
2012/8/13
Two experiments were conducted to investigate the influence of age of mature cows (2–4 yr, 6–8 yr, and 10–12 yr cows; n = 6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks wer...